PROCESS1. Heat the ghee in a large cast iron pot and sauté the onion, sage, ginger and garlic.2. Add the sweet potatoes and pumpkin. Cook for a few minutes, stirring.3. Stir in the bone broth and astragalus, and cook for 25 minutes or until the vegetables are soft.4. Puree all in a blender. Add a bit more broth if needed to thin.5. Season with lemon juice, salt, pepper and nutmeg.6. (optional) Fry the bacon in a small pan until crisp. 7. (optional) Add the bacon and extra sautéed sage to the soup, drizzle with the olive oil and season with fresh pepper.